TANDOORI CHICKEN MASALA

Tandoori chicken masala is an absolutely delicious and flavorsome curry. The combination of masala going into this creamy tomato sauce is so perfect. It make your curry explode with flavors. Here is how to make tandoori chicken masala at home. Try and relish the taste!


INGREDIENTS:-
500gm chicken, cut into medium pieces
2 tbsp oil for frying

for marinade:
7 tbsp curd
1 tbsp chili powder
1 tsp chaat masala
1 tsp turmeric powder
1 tsp pepper powder
1 tbsp coriander powder
1 tsp cumin powder
1 tsp garam masala 
1 tbsp lemon juice
1 tbsp ginger-garlic paste
1 tbsp gram flour (besan)
1 tsp kasuri methi
a pinch of red colour(optional)
salt to taste
2 tbsp oil

for the gravy:
2 green cardamom
1/2 inch cinnamon stick
2 cloves
1 black cardamom
1 small piece mace
2 medium onions, finely chopped
1 large tomato, blended coarsely
2 green chili, finely chopped
1 tbsp ginger-garlic paste
1/2 tsp turmeric powder 
1 tsp chili powder
1 tsp coriander powder
1/2 tsp garam masala
1 tsp kasuri methi
1 cup water
a pinch of red food colour(optional)
salt to taste
2 tbsp oil
2 tbsp butter

METHOD:-

1. Combine the marinade ingredients in a bowl and add chicken pieces, mix well. Cover and leave the marinate in the fridge for about 1 hour or overnight.
2. Heat oil in a large skillet or pot over medium-high heat. Add chicken pieces in batches of two, do not over crowd the pan. Keep the leftover marinade for later use. Fry until browned for 5 minutes on each side or until cooked. Take the chicken pieces from the oil and keep aside. Instead of frying you can even grill the chicken.
3. Into the same pan, heat ghee and butter together. Add green cardamom. black cardamom, a small piece of mace, cloves and cinnamon sticks, fry for few seconds and add green chilies and ginger-garlic paste. Cook until raw smell goes off.
4. Add chopped onions and salt, fry till golden brown. Now add turmeric powder, chili powder, garam masala, coriander powder and saute for few seconds until fragrant.
5. Pour in tomato puree and mix well. Let it simmer for 5 minutes or until the oil starts separating from the mixture.
6. Add the remaining marinade, a pinch of red colour(optional) and 1 cup water, stir well. Cook on low heat for 5 minutes, stirring occasionally.
7. Now add the tandoori chicken pieces, stir in and allow to simmer for further 5 minutes or until the gravy thickens.
8. Finally season with kasuri methi, stir and serve.